Chicken Liver Terrine
Description
Perfect for the table and with drinks. There is no need at all to use chicken offal specifically for preparation; terrine is made in exactly the same way from pork, beef, goose, or duck, just as duck pâté is, for example. But chicken liver is more accessible and can be bought in any store. After preparation, it is best to let the terrine mature for 3–5–7 days in the refrigerator. The terrine will taste much better.
Instructions
- 1
Step 1
1. Line the sides of a baking dish with bacon in a single layer. Place the diced chicken liver into the dish.
- 2
Step 2
2. Mix the beaten egg, chopped pistachios, garlic, cranberries, thyme, breadcrumbs, salt, and pepper. Mix everything evenly and pour into a mold with chicken liver.
- 3
Step 3
3. Cover the dish with foil. Place the mold on a baking sheet with water. Put the dish in the oven at 180 degrees and cook for 1.5–2 hours.
- 4
Step 4
4. Using a heavy weight, tamp down the meat dish.
- 5
Step 5
5. Transfer the terrine to a plate and serve.